Chicken wings ON a sandwich? We’ll take our Nobel Prize now.
- 1 Take & Bake Seeded Sourdough Roll
- 2 Chicken wings fully cooked
- ½ Cup mixed Cabbage
- 1 Tsp Sugar
- 3 Fresh Mint, chopped
- 1 Tsp Apple Cider Vinegar
- 2 Tsp Honey
- 1 Tsp Water
- 1 Garlic Cloves, sliced thin
- 1 Tsp Olive Oil
- 2 Tbsp Ranch Dressing
- Salt and Pepper
Heat the oven to 350℉.
Slice the Seeded Sourdough Roll in half lengthwise and place on a baking sheet with the cut-side up. Place in the oven and toast until just starting to turn golden-brown. Remove and let cool.
For the slaw, put the cabbage in a bowl and add vinegar, sugar, and mint; mix together. Let sit for 10 minutes until flavors come together.
Take the cooked chicken wings and make a cut lengthwise along the wing to pull out each bone.
Add the sliced garlic and olive oil in a pan over low heat. Increase temperature to medium heat and cook until golden-brown. Add the water and honey; mix together until combined with the consistency of a light glaze that can coat a spoon.
Add the wings to the mixture; coat evenly with honey-garlic glaze. Remove and set aside.
To assemble the sandwich, place the roll cut-side up on a flat surface and add half the ranch dressing. Add the cabbage slaw, followed by the chicken wings. Spoon any remaining honey glaze over the wings. Top with the remaining ranch and the second piece of bread.
